Wednesday, June 4, 2014

I got a food wish for a ricotta cheesecake recently, which
sounded fantastic, but with bikini season rapidly approaching, my love handles
and I thought we’d compromise and do a savory, sugar-free version instead.

I love the simple combination of really good ricotta and
fresh herbs, baked with just enough eggs to hold things together. I was in the
mood for some heat, but things like pepper and cayenne are totally
optional.

As I alluded to in the video, I usually do this as a pie,
which comes out about twice as thick, but I wanted to try it in tart-form and
the pan I used was clearly too large. Next time I’ll simply double the
ingredients, and add about 10 or 15 minutes to the cooking time, and I
recommend you do the same.

Keep this humble pie in mind when the “way too many
vegetables” part of summer rolls around. This could be a great base for using
up leftover veggies in a very fritatta-like way. I hope you give it a try
soon. Enjoy!

Isn't this just a glorified quiche? ;) Also, I don't think I've ever heard anyone ever pronounce "ricotta" as you do. Oh, I have a bumper crop of cayenne peppers coming in. I wished you'd show me how to properly dry them out.

One thing about cayenne, Metacree. It is easy to leave out. It does make food sing though. If you watch his videos close, his ingredient lists shows about 1/2 of what he puts in. When I have grandkids over for supper, I cut that in half again. When my Mother in Law comes over, I just leave it completely. The food is still good, I just sprinkle some on at my plate.

I made this for lunch today. I substituted crushed walnuts for the breadcrumbs and added in a package of defrosted, squeezed spinach. I need a low-starch diet and this was a wonderful pastry-free version of Spanakopita.My version